Food Smokers and Smoking Tips/Tricks/Techniques

Thanks. That’s what I figured.

 

The pooper heats up pretty quick and so much flavor. The only time we use gas normally is when we go to the camp ground.

 

I would have to find one at a really good price. I’ve also considered trying the charcoal pellets to see how they do. Just picked up 200 pounds of Lumberjack Comp Blend on Friday though.

 

Hmm I had no idea Kingsford now makes pellets also. Wonder how they are.

 

Only one way to find out!

 

interesting...

Agree!

 

Probably paying Kingsford tax on cheap pellets.

 

I’m likely missin’ something but I see no need for this.

 

No need for?

 

Won’t be me for a little while. Just stocked up on pellets.

 

I'll keep my eyes open here

 

Haha it was a play on @Kanyon71 comment about the elevated price of the Webers.

 

Ok.. so likely the wrong thread but the local butcher had some beef bacon the other day which I've never had before so why the heck not?

Anyone who knows me knows that I like to play with my food and experiment so I tried something new today.

I put the beef bacon on a wire rack in a foil lined pan and into a COLD oven and turned it on to 400F. I let it go for 15 minutes before checking on it then let it go 3-4 more minutes and turned the oven off and left the beef bacon in there for another 5 minutes.

Here's the before and you can see a much larger fat layer than a pork belly.



And the after! Nice color and flavor but it's definitely not pork bacon!



And why not save the tallow? Those of us old enough to remember the days when restaurant fries were cooked with beef fat.. well a little of this on some fries made in an air fryer.. well that's a whole better level! Haha

 

Found the large end of a beef loin in the freezer, i think. Cut into 1-3/4” steaks. Going to reverse sear I believe.

 

How was it?

 

was it cured or just plain?

 

It was fantastic but you definitely have to pick your way through all the fat..

It was cured

 

I believe